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Meten van enzymatische stabiliteit door isothermische titratie calorimetrie
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Measuring Enzymatic Stability by Isothermal Titration Calorimetry
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Meten van enzymatische stabiliteit door isothermische titratie calorimetrie

12,614 Views

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08:37 min

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March 26, 2019

DOI:

10.3791/59302-v

DOI:
10.3791/59302-v

•

08:37 min
March 26, 2019

•

12 Views
, , ,
1Department of Nutrition, Dietetics and Food Science,Brigham Young University, 2Department of Chemistry and Biochemistry,Brigham Young University

Summary

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De thermische stabiliteit van enzymactiviteit is gemakkelijk gemeten door isothermische titratie calorimetrie (ITC). Meeste proteïne stabiliteit testen momenteel gebruikt maatregel eiwit ontvouwen, maar geven geen informatie over enzymatische activiteit. ITC kan directe bepaling van het effect van wijzigingen van het enzym op de stabiliteit van de enzymactiviteit.

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Cite this Article

Chan, W. K. D., Mason, M., Hansen, L. D., Kenealey, J. D. Measuring Enzymatic Stability by Isothermal Titration Calorimetry. J. Vis. Exp. (145), e59302, doi:10.3791/59302 (2019).

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